Homemade Strawberry Jam

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needs a good solid base to stop burning - a diffuser can be useful too.

I would advise a funnel.

you don't need a jam thermometre as you can do the saucer set test (put a couple of saucers int he freezer, and spoon a spoonful of jam onto it to see if setting point has been achieved.

I use any "jam jar" that i have saved from going in the recycling bin - from old mustard jar, to gherkin jars, to curry paste jars - just make sure that the rubbery seal on the jar lid is in tact and not scratched or scuffed. you can buy pretty labels and jar tops to finish the jam off - especially nice if your giving your neighbour or friend some of your jams etc.

a ladle is very handy (for both using with a funnel, or without)

a glass pyrex measuring just is also great if you don;t want to use a funnel - pour VERY carefully or ladle jam into the measuring jug and pour into your jars.

sterlising jars is very simple.

wash in hot water - dry the jars and lid with a clean tea towel, set oven to 140c put the jars on a baking sheet up right and "bake" the jars to thoroughly dry out and sterlise for 20 mins or so - they will be VERY hot. don;t do that to the lids though, just make sure thoroughly dried.